Scotcheroo Cake
Caramel peanut butter cake layers with chocolate butterscotch buttercream
Ingredients
FOR THE CARAMEL PEANUT BUTTER CAKE
- 3 cups (360 g) all-purpose flour
- 1 tbsp (13 g) baking powder
- 1 tsp (6 g) salt
- 1 cup (226 g) unsalted butter at room temperature
- 2 cups (400 g) granulated sugar
- 3/4 cup (210 g) smooth peanut butter
- 1/2 cup (145 g) dulce de leche THIS is the brand I use
- 5 large eggs at room temperature
- 1 tbsp (14 g) vanilla extract
- 1 1/4 cups (300 g) whole milk at room temperature
FOR THE CHOCOLATE BUTTERSCOTCH BUTTERCREAM
- 1/2 cup (115 g) heavy whipping cream
- 7 oz (200 g) semi-sweet or dark chocolate chips
- 8 oz (228 g) butterscotch chips
- 3 cups (678 g) unsalted butter slightly cold
- 8 cups (1,000 g) powdered sugar measured and then sifted
- 2 tsp (8.4 g) vanilla extract
- 1 tsp (6 g) salt
- *This buttercream makes enough to fill, frost and decorate the cake with piping.
FOR THE SCOTCHEROOS (optional)
- 1 recipe Two Peas and Their Pod Scotcheroos RECIPE HERE
Instructions
FOR THE CAKE
- PREHEAT YOUR OVEN: Preheat your oven to 325 degrees F. Spray three 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
- MIX THE INGREDIENTS: In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high for about 3 to 5 minutes, until the mixture is light and fluffy.
- Add the peanut butter and dulce de leche and continue to beat for an additional 2 minutes, until the mixture is smooth and silky.
- Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla. Turn the mixer to medium-high and beat an additional 2 to 3 minutes.
- With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry mixture. Mix until just combined.
- BAKE THE CAKES: Pour the batter into your three 8-inch pans (about 22 ounces in each) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 25 to 30 minutes.
- Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.
- TIP: Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.
FOR THE CHOCOLATE BUTTERSCOTCH BUTTERCREAM
- MAKE A GANACHE: Combine the chocolate chips and butterscotch chips in a mixing bowl. Set aside. In a separate microwave safe bowl, heat the cream to nearly boiling.
- Pour the hot cream over the chips and stir until the mixture is smooth. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter for 2 minutes.
- Slowly add the ganache and stir until the mixture is smooth.
- With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt.
- Turn the mixer to medium-high and beat the buttercream for an additional 3 to 5 minutes.
ASSEMBLY
- STACK THE CAKE: Place the first cake layer in the center of the cake board. Using an offset icing spatula, spread about 1 cup of the buttercream evenly across the cake layer. Sprinkle chopped scotcheroos (if using) over the buttercream and pat into place.
- Place the second cake layer on top of the filling and repeat first step.
- Place the third cake layer, top side down.
- Crumb coat the entire cake with a thin layer of buttercream and freeze for about 10 to 15 minutes to set.
- Once the crumb coat is set, continue to frost the cake with the remaining buttercream.